Davide Giacalone
Syddansk Universitet
H-index: 24
Europe-Denmark
Top articles of Davide Giacalone
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes | Food Research International | Leonardo Menghi Danny Cliceri Francesca Fava Massimo Pindo Giulia Gaudioso | 2023/9/1 |
Sensory acuity for alarming oral sensations associates with specific networks of salivary bacteria and dietary intakes | L Menghi D Cliceri F Fava M Pindo G Gaudioso | 2023 | |
Consumer acceptance of novel sustainable food technologies: A multi-country survey | Journal of Cleaner Production | Davide Giacalone Sara R Jaeger | 2023/7/1 |
Impact of the combined mild technologies on consumer acceptance of prototype products: Deliverable 5.3. of the Project SHEALTHY, funded by EU Horizon 2020 program (Grant … | Rossella Di Monaco Davide Giacalone | 2023 | |
The effect of information on consumer perception of high pressure processed apple puree | Qiushuang Song Sharon Puleo Christina J Birke Rune Francesca Colonna Rossella Di Monaco | 2023 | |
Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations | Food Research International | Sara R Jaeger Armand V Cardello David Jin Grace S Ryan Davide Giacalone | 2023/5/1 |
Acids in brewed coffees: Chemical composition and sensory threshold | Current Research in Food Science | Christina J Birke Rune Davide Giacalone Ida Steen Lars Duelund Morten Münchow | 2023/1/1 |
Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts | Food Quality and Preference | Sara R Jaeger Davide Giacalone David Jin Grace S Ryan Armand V Cardello | 2023/2/1 |
Sensory quality and consumer perception of high pressure processed orange juice and apple juice | LWT | Qiushuang Song Christina J Birke Rune Anette K Thybo Mathias P Clausen Vibeke Orlien | 2023/1/1 |
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits | Food Quality and Preference | Leonardo Menghi Danny Cliceri Francesca Fava Massimo Pindo Giulia Gaudioso | 2023/2/1 |
Understanding consumer choice for fruit and vegetable products treated with novel technologies: Findings from a cross European study | Davide Giacalone Xiao Song Lone Bredahl Maria Diaz Navarro Paola Pendenza | 2022 | |
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products | Food Quality and Preference | Armand V Cardello Fabien Llobell Davide Giacalone Christina M Roigard Sara R Jaeger | 2022/9/1 |
Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking | International Journal of Gastronomy and Food Science | Christina J Birke Rune Morten Münchow Federico JA Perez-Cueto Davide Giacalone | 2022/12/1 |
Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers | Foods | Amporn Sae-Eaw Sasichakorn Wongsaichia Davide Giacalone Phaninee Naruetharadhol Chavis Ketkaew | 2022/1 |
Sensory quality and consumer acceptability of fruit juices and smoothies treated by high-pressure: A literature review | Qiushuang Song Renjie Li Xiao Song Mathias Porsmose Clausen Vibeke Orlien | 2022 | |
The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review | Qiushuang Song Renjie Li Xiao Song Mathias P Clausen Vibeke Orlien | 2022/7/1 | |
Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science | Davide Giacalone Mathias P Clausen Sara R Jaeger | 2022/12/1 | |
“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption | Food Quality and Preference | Davide Giacalone Fabien Llobell Sara R Jaeger | 2022 |
Food neophobia is associated with scarce olfactory performances and specific signatures on oral microbiota | Leonardo Menghi Iuliia Khomenko Vincenzo Valentino Franco Biasioli Danilo Ercolini | 2022 | |
Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe | Food Research International | Xiao Song Lone Bredahl Maria Diaz Navarro Paola Pendenza Isidora Stojacic | 2022/3/1 |
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